Improving the Subcritical Water Extraction of the Tea Catechins from Green Tea (Camellia sinensis) by Pulsed Electric Field and Intense Pulsed Light

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Yu-Gyeong Kim(Department of Food Science and Engineering, Ewha Womans University)
Bo-Yeong Seok(Department of Food Science and Engineering, Ewha Womans University)
Han-Sol Kim(Department of Food Science and Engineering, Ewha Womans University)
Hye-Won Mok(Department of Food Science and Engineering, Ewha Womans University)
Ye-Ji Kim(Department of Food Science and Engineering, Ewha Womans University)
Hee-Jeong Hwang(Department of Food Science and Engineering, Ewha Womans University)
Min-Jung Ko(Department of Food Science and Biotechnology, Hankyong National University)
Myong-Soo Chung(Department of Food Science and Engineering, Ewha Womans University)

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